Nicotine containing stimulant unit

ABSTRACT

The present invention relates to a saliva-soluble stimulant unit comprising an active ingredient in a gel, wherein the gel is prepared by gelling a water-binding gelling agent, and the active ingredient comprises nicotine or alkaloid having the same direction of activity, said unit having a texture profile, with parameter values of firmness, hardness, brittleness, adhesiveness, elasticity and cohesiveness within given ranges; a disintegration time within the range 5-60 minutes; and a nicotine content from 0.5 to 10 mg.

This is a continuation of application Ser. No. 08/170,455, filed Dec.20, 1993, now U.S. Pat. No. 5,424,049 which is a continuation ofapplication Ser. No. 07/859,516 filed Jun. 8, 1992, now abandoned whichapplications are incorporated herein by reference.

1. BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to a saliva-soluble nicotine containingstimulant unit.

It is a generally recognized fact that active as well as passive smokingof tobacco products such as pipe tobacco, cigars and cigarettes presentsserious hazards to public health as well as to the social environment.

It is an equally recognized fact that giving up a smoking habit presentsserious problems for a person accustomed to smoking tobacco.

These problems are mainly due to nicotine addiction. It has actuallybeen established that addicted smokers experience an urgent need fortobacco stimulation when the nicotine concentration in the person'sblood plasma drops to about 15 ng/ml.

It is further known that various nicotine-containing smokelessstimulants may be used alleviating this urge and thereby assistingsmokers to give up their smoking habits without noticable inconvenience.

2. Prior Art Disclosure

Smokeless nicotine stimulants in form of smokeless tobacco products suchas chewing tobacco and snuff have been known for a long time, andvarious improvements have been suggested.

U.S. Pat. No. 1,376,586 discloses a product comprising fine cut orchewing tobacco in the form of tablets or individual "chews" and havingsurfaces entirely covered by chicle gum that is impervious to both airand moisture and effective in preventing the evaporation of the tobaccojuices.

U.S. Pat. No. 4,545,392 discloses a smokeless tobacco product comprisingcut or otherwise comminuted tobacco and 1-35 weight-% of anon-saccharide water-insoluble masticable gum base composition,calculated on the basis of dry tobacco weight, optionally includingwater-soluble gums such as gum arabic for stabilizing the gumcomposition, and formulated in the form of pieces of cut or otherwisecomminuted tobacco having said masticable gum base composition adheredto the surface as a discontinous coating. According to the citation theindividual particles of tobacco should hereby tend to remain dispersedin the mouth.

PCT Patent Application No. WO 81/02090 discloses a chewing tobaccoproduct in the form of individual portions in which chewing tobacco iscoated widen or distributed as small particles in a solid or semisolidcarrier material. As carrier material, chewing gum is preferred.However, it is further mentioned that starch hydrolysates, e.g.non-sticky products used in the production of "gum drops", may be usedas carrier material, although such use is not illustrated by way ofexamples. Further, the carrier material may contain additives such asflavours, sweeteners, and dried water-soluble extracts of naturalproduct such as coffee or tee extracts.

Nicotine containing sprays or aerosols for oral use are known e.g. fromDE-OS 32 41 437 and GB-PS 15 28 391. Nicotine administration by means ofa spray or an aerosol does, however, only provide a short term effect.

A nicotine containing preparation for nasal use is known from DE-OS 3401 763. However, nasal use is rather unpleasant, since the nose mucousis more sensitive than the mouth mucous. Furthermore this administrationtoo provides only a short term effect. Nasal administration musttherefore also be considered less appropriate.

DE-OS 34 38 284 discloses a deposit plaster giving off nicotine bywhich, however, only a very slow and rather uncontrolled absorption ofnicotine is obtained. Further the desirable sudden increase of thenicotine concentration in users' blood plasma and the accompanyingphysiological experience corresponding to that of the first puffs bysmoking a cigarette cannot be achieved by use of a deposit plaster.

A chewable smoking substitute composition in the form of a nicotinecontaining chewing gum is disclosed in U.S. Pat. No. 3,901,248. Thiscomposition comprises about 15 to about 80 percent gum base and anicotine cation, exchange resin complex dispersed in the base. Thecation exchange resin complex constitutes up to about 10% of the chewinggum composition and affords a nicotine release, when chewed, ofapproximately that available when smoking a conventional cigarette.

Other improved chewable smoking substitute compositions which arerelatively non-irritating to the throat are disclosed in U.S. Pat. No.3,845,217. These improved compositions comprise about 15 to 80 weightpercent gum base, nicotine, and at least one solid physiologicallyacceptable water soluble buffering agent capable upon chewing ofmaintaining the pH of the saliva above the normal physiological pH ofthe saliva, i.e. about 7.4.

The nicotine may be present in a form selected from the group consistingof nicotine free base, a water soluble physiologically acceptable saltthereof, nicotine sorbed on a physiologically acceptable adsorbent, andnicotine in the form of a complex with an insoluble cation-exchanger.

The amount of nicotine present calculated as the free base is from 1 to10, preferably from about 1 to about 3 mg per chewing gum unit.

In order to obtain a controlled, not too rapid release of nicotine it ispreferred to incorporate nicotine as a complex with an insolublecation-exchanger.

Other chewable smoking substitute compositions of the chewing gum typeare disclosed in FR patent application, publ. number 2 608 156. Thesecompositions contain nicotine incorporated in particles which areprovided with a surface layer of a water soluble material whichallegedly should lead to a controlled, not too rapid release ofnicotine.

Generally, smokeless tobacco products based on cut tobacco and carriermaterials, e.g. chewing tobacco, communited tobacco distributed inwater-soluble gum bases (chewing gums), or starch hydrolysates (gumdrops), according to the prior art provide residues of tobacco and/orcarriers which are insoluble or difficult to dissolve in the saliva.

Besides that the disposal of these residues may be unpleasant andsocially unacceptable, the amounts of ingredients from cut tobacco atthe levels required to obtain a nicotine stimulation are high and causepain in the stomach.

An undesirable sudden release of ingredients e.g. nicotine and flavoursmay occur by using smokeless tobacco products having a brittle orcrystalline type texture when these products are crunched. Hereby largefresh areas of the product may be exposed and the user may receive alarge concentrations of the ingredients and consequently experienceundesirable variations in the expected physiological effects of thestimulation.

Similar uncontrolled releases of nicotine can occur withnicotine-containing chewing gums when kneaded during mastication.

BRIEF DESCRIPTION OF THE DRAWING

The sole FIG. 1 describes the relationship of force(N) to deformation.

2. DISCLOSURE OF THE INVENTION

The saliva-soluble stimulant unit

It is the primary object of the present invention to provide a tobaccosupplement or tobacco substitute product in the form of anicotine-containing stimulant unit for oral use which provides acontrolled release of nicotine and optionally additional ingredients,e.g. flavouring and aromatizing additives.

Specifically it is the object of the invention to provide anicotine-containing saliva-soluble stimulant unit providing a nicotinestimulation which is improved in relation to or at least similar to thestimulation obtained by known products of smoke tobacco such ascigarettes, cigars, pipe tobacco, and the tobacco substitute productsmentioned above; simultaneously avoiding residues of tobacco, and/orcarrier; undesirable variations in physiological effects; and unpleasantdisposal of known tobacco and tobacco substitute products.

It is also the object of the invention to provide a saliva-solublestimulant unit allowing oral use under various conditions includingsimultaneous intake of beverages, such coffee, wine or beer; andformulated to provide a nicotine dose corresponding to the stimulationof nicotine obtained by smoking a cigar, a fill of pipe tobacco, orpreferentially a cigarette.

According to the invention a controlled release of nicotine and arelease of optional ingredients such as flavour and aroma additives froma smokeless nicotine stimulation can be obtained by a salive-solublestimulant unit comprising a gel prepared by gelling a water-bindinggelling agent; nicotine or other alkaloids with same direction ofactivity; and optional ingredients such as flavour and aroma additives;and having a well-defined texture profile, as defined below, comprisinga set of mechanical properties, viz. firmness, hardness, brittleness,adhesiveness, elasticity, and cohesiveness; and having a selectedconcentration of nicotine or said alkaloids.

Accordingly, in its broadest aspect, the invention provides asaliva-soluble stimulant unit comprising an active ingredient, andoptional ingredients comprising flavour and aroma additives incorporatedin a gel prepared by gelling a water-binding gelling agent, in which theactive ingredient comprises nicotine or other alkaloids with the samedirection of activity, said unit having

i) a texture profile, determined by texture profile analysis, withparametre values within the following ranges:

a) firmness, i.e. modulus, greater than 100 N/cm² ;

b) hardness, i.e. maximum force occuring during a first cyclecompression, greater than 5 N/cm² ;

c) brittleness, i.e. strain percentage required to break the gel, of atleast 30%;

d) adhesiveness, i.e. the ratio between the area of the negative peakbetween two compression cycles and the area of the first peak, from 0 to70%;

e) elasiticity, i.e. the ratio 100×(D-d)/D, where D is the sample height(cm) before the first compression cycle, and d is the permanentdeformation of the sample (cm) before the second compression cycle,within the range from 25 to 100%;

f) cohesiveness, i.e. total work ratio between the first and secondcompression cycle, within the range from 25 to 100%;

ii) a disintegration time, measured at 37° C. using a disintegrationtest apparatus according to Ph.Eur. second edition, within the range5-60 minutes; and

iii) a nicotine content from 0.5 to 10 mg or a corresponding content ofsaid alkaloids.

The disintegration time is measured at 37° C. using a disintegrationtest apparatus according to Ph.Eur., second edition, V. 5.1.1., underconditions further described below. It should be observed that thephysiologically observed disintegration time by other use has a valuewhich is about one third of the disintegration time as defined above.

The terms "texture profile" and "texture profile analysis" are definedand described in G. Sanderson et al., "Gums and Stabilisers for the FoodIndustry 4", Proceedings of the 4th International Conference, Wrexham,Clwyd, Wales, July 1987, IRL Press, Ltd. (1988), and Szczesniak, et al.,J. Food Science 28 (1963) 385-403, which are incorporated by reference.

By the variant of the texture profile analysis used in the presentcontext, a force-deformation curve is obtained by successivelycompressing a sample twice to 70% of its original height using aselected compression rate. Objectively measurable physical parametervalues closely related to the sensory textural characteristics offirmness, hardness, brittleness, adhesiveness, cohesiveness andelasticity are derived from the force-deformation curve.

Thus,

a. firmness is measured by the initial slope (modulus) of theforce-deformation curve expressed in force per unit area;

b. hardness is measured by the maximum force per unit area that occursat any time during the first cycle compression;

c. brittleness is measured by the first significant drop of theforce-deformation curve during the first compression cycle, i.e. thepoint of first fracture, expressed as the % deformation required tobreak the sample;

d. adhesiveness is measured (in the present context) as the ratiobetween the area of the negative peak between two compression cycles andthe area of the first peak;

e. elasticity is measured as the ratio 100×(D-d)/D, where D is thesample height (cm) before the first compressin cycle, and d is thepermanent deformation of the sample (cm) before the second compressioncycle; and

f. cohesiveness is measured by the ratio between the peak-areas of thesecond and first compression cycle expressed in %.

It has been found that by choice of a texture according to the inventioncontrolled release of nicotine is ensured

because the exposed surface area of the stimulant unit is keptessentially constant during eating, i.e. during the succesivedissolution of surface layers of the stimulant unit;

because significant deformation of the stimulant unit is avoided duringmastication; and

because the ingredients contained in a given volume element of thestimulant unit is only released when that volume element is exposed tothe surface and the volume element matrix is dissolved by the saliva.

The selected ranges of:

hardness and brittleness ensure that the exposed surface area is notsuddenly increased by fracturing of the stimulant;

firmness, elasticity and cohesiveness ensure that the stimulant cannotbe kneaded during mastication; and

adhesiveness ensures that the stimulant unit does not stick, e.g. pullsfillings out of the teeth.

Preferred and particularly preferred texture profile parameter valuesand disintegration times appear from claims 2 and 3.

Buffer substance or agent

Absorption of nicotine from the saliva to the blood plasma is dependenton pH of the saliva, pH of the plasma, and the pKa (=8.02) of nicotine.

Assuming a pH of the plasma of 7.4 and of the saliva of 7.0 only about30% of the nicotine will be in the free base form. Thus, in order topromote absorption of nicotine, the pH of the saliva must be increased.At pH 8.5 about 80% of the nicotine is in the free base form and about3.8 times the total plasma concentration of nicotine is about 3.8 timesthe total saliva concentration based on the formula

     1+10.sup.-(pHp-pKa) !/ 1+10.sup.-(pHp-pKa) !

described by Martin et al., Clin. Pharmacol. Ther. 16, 1052-1058,(1974).

Thus, according to a preferred embodiment, a stimulant unit comprisesadditives of physiologically acceptable buffering substances or agentsand amounts thereof selected to ensure a pH of the saliva of 8-10 duringdisintegration of the unit. Particularly, the amount of bufferingsubstances or agent in a sitmulant unit is from 5 to 50 mg per unit.

Nicotine doses

The stimulant units are formulated to provide a nicotine dosecorresponding to the stimulation of nicotine obtained by smoking e.g. acigarette.

Thus, in a preferred embodiment, the amount of nicotine in the stimulantunit is adjusted to provide a nicotine dose in the range from 0.5 to 5.0mg nicotine per unit. The amount of nicotine in a stimulant unit can bechosen to provide a given nicotine stimulation which is sensed as e.g.light, medium, or strong. Particularly preferred ranges are from 1.0 to1.5 mg of nicotine, from 1.5 to 2.5 mg of nicotine, and from 2.5 to 3.0mg of nicotine per unit.

Release profiles of nicotine

The stimulant units are formulated to provide desired nicotine releaseprofiles.

"Continous release"

Thus, according to a preferred embodiment, continous release ofnicotine, i.e. a prolonged essentially constant release, is provided bya homogeneous distribution of nicotine throughout the stimulant unit.

Generally, the nicotine release profile depends on the effective surfacearea of the unit during disintegration. Thus, to a first approximationignoring edge effects, the unit disintegrates with a constant rate ofrelease of nicotine which gradually declines as the unit diminishes.

"Priming and sustained release"

Further, according to another preferred embodiment, a two-step releasecomprising a priming and a sustained release of nicotine is provided byan inhomogeneous distribution of nicotine in a multi-layered stimulantunit with

i) an outer layer formulated to have a short disintegration time and asuitable amount of nicotine to provide a priming release which can bringthe nicotine concentration in the blood plasma of the user above thelowest effective concentration in the blod plasma; and

ii) an inner layer formulated to provide longer disintegration times andsuitable amounts of nicotine to provide a sustained release keeping theplasma concentration of nicotine above the lowest effectiveconcentration for the desired length of time.

Shapes of stimulant units

The nicotine released from nicotine-containing stimulant units accordingto the invention is predominantly absorbed orally in the oral cavitywhen the unit is placed either under the tongue (sublingually), againstthe cheek (buccally), or against the palate (palatally). Thus, thenicotine-containing stimulant unit may be of any shape suitable foradherence at these locations.

Further, when shaped suitably, the sitmulant unit is fixed and can beeaten during simultaneous intake of beverage.

In a preferred embodiment, the stimulant unit is shaped such that itfits wholly or partly the shape of the palate.

Procedure of use

Nicotine-contaning stimulant units according to the invention may beused to obtain a nicotine stimulation similar to that obtained fromsmoking or non-smoking tobacco products by oral intake of a suitablychosen stimulant unit, placing the unit against the desired location inthe oral cavity by means of the tongue, and gently sucking or lickingthe unit at a pace chosen for an individual sensory perception andstimulationary effect of nicotine.

3. DETAILED DESCRIPTION

(a) Texture profile analysis

Within the present context, the term "texture of material" is used todesignate a characteristic consistency of the material. The texture of amaterial can be described objectively as a set of values for sixphysical parameters, the "texture profile" measured by the textureprofile analysis described by Sanderson et al. as mentioned above.

In the following the calculation of the values of these parameters, i.e.of the texture profile, is explained referring to the drawing whichshows a force-deformation curve (at 20° C.), of a cylindrical testsample of a stimulant unit having a diameter of 15,4 mm and a height of12,3 mm comprising two successive compression cycles to 70% of theoriginal height of the sample using a compression rate of 50 mm/minute.

The texture profile comprises a first compression cycle 10 and a secondcompression cycle 20. From the first compression cycle 10, a firmness(modulus) of 169 N/cm² is measured as the initial slope 11 of the curveat the origin 12 of the beginning of deformation times the height of thesample before compression, and divided by the sample end surface area.

Further, a hardness of 58 N/cm² is measured as the maximum force 13(height of the first peak) occurring at any time during the firstcompression cycle 10, i.e. at the strain level 14, divided by the sampleend surface area.

A brittleness of more than 30% is measured as the point of firstfracture (which was not reached in this test), i.e. the brittleness islarger than 30% for the present sample, since the sample was compressedto a 30% strain level 14 without fracture (a large number indicates anon-brittle texture).

An adhesiveness of about 4% is measured as the ratio of the negativepeak area 17 following the first compression cycle 10 to the peak areaof the first compression cycle. If the material is adhesive, it willadhere to the compression plates and pull the plates in the oppositedirection of their movement between the two compression cycles.

An elasticity of 85% is measured by the ratio between the height D (12.3mm) of the sample before the first compression cycle 10 minus thedeformation d (1.8 mm), i.e. the distance 22-18, to the height D of thesample before the first compression cycle. The origin 18 of the secondcompression cycle, is found as twice the 30% deformation distance 14-12.

A cohesiveness of 57% is measured as the ratio between the peak-areas ofthe second and first compression cycles. To a first approximation thispeak-ratio can be estimated by the ratio between the peak heights, i.e.23 and 13, times the ratio between the base lines of the peaks, i.e. thedistances 26-22 and 16-12. Alternatively, the peak areas can becalculated numerically by computer, or graphically by a planometer, orby weighing replicates of the peak areas.

(b) Active ingredient

According to the invention the active ingredient can be selected fromthe group consisting of:

nicotine (3-(1-methyl-2-pyrrolidinyl)-pyridine) including syntheticnicotine and nicotine extracts from tobacco plants, such as the genusNicotiana; and

other alkaloids with the same direction of activity includingnor-nicotine and lobeline, e.g. of the species Lobeliaceae and Lobelia;methylanabasine and anabasine;

alone or in combination; and

in the form of free base or pharmacologically acceptable acid additionsalts.

Further, the active ingredient can include various oxidation productssuch as nicotine-1'-N-oxide.

(c) Water-binding gelling agent

An important factor for obtaining the desired texture of the stimulantunit according to the invention is the choice of a suitablewater-binding gelling agent.

According to the invention the water-binding gelling agent can beselected from the group consisting of:

organic gelling agents including gelatine, modified and unmodifiedstarch; and

gums including agar, alginate, arabic gum, carob gum, carrageenan,ghatti gum, guar gum, karaya gum, pectin, tragacanth gum, locust beamgum, and xanthan gum.

Preferred gelling agents comprises gum arabic, starch, gelatine, agar,and pectin. Particularly for hard gums, gum arabic alone constitutingabout 50-70% of the total solid matter is preferred. However, for softerstimulant compositions, another gelling agent, e.g. gelatine, isrequired such as gelatine, just as more than one water-binding gellingagent can be used simultaneously.

(d) Optional ingredients

Optional ingredients comprises additives for sweetening, flavouring,aromatizing, coloring, and stabilizing, as well as vitamines andminerals and buffering substances or agents to provide a pH of salivawhich promotes nicotine transfer to the blood plasma.

"Sweeteners"

Sweetners may comprise one or more synthetic or natural sugars, i.e. anyform of carbohydrates suitable for use as sweetener in the manufactureof confectionary products.

According to the invention sweeteners can be selected from the groupconsisting of:

single sugars including sugars extracted from sugar cane and sugar beet(sucrose), dextroxe (also called glucose), fructose (also calledlaevulose), and lactose (also called milk sugar); sorbitol, mannitol,glycerol, xylitol, sodium saccharin; and

mixtures of sugars including glucose syrup, e.g. starch hydrolysates,containing a mixture of dextrose, maltose and a range of complex sugars,invert sugar syrup, e.g. sucrose inverted by invertase (also calledsucrase or sacchrase) containing a mixture of dextrose and fructose,high sugar content syrups such as treacle and honey containing a mixtureof particular leavulose, dextrose, maltose, sucrose, ressins, dextrinand higher sugars; and malt extracts.

"Flavour and aroma additives"

The flavour and aroma additives can comprise one or more synthetic ornatural flavouring or aromatizing agents.

According to the invention flavour and aroma agents can be selected from

essential oils including distillations, solvent extractions, or coldexpressions of chopped flowers, leaves, peel or pulped whole fruitcomprising mixtures of alcohols, esters, aldehydes and lactones;

essences including either diluted solutions of essential oils, ormixtures of synthetic chemicals blended to match the natural flavour ofthe fruit, e.g. strawbery, raspberry and black currant; artificial andnatural flavours of brews and liquors, e.g. cognac, whiskey, rom, gin,sherry, port, and wine; tobacco, coffee, tea, cocao, and mint;

fruit juices including expelled juice from washed, scrubbed fruits suchas lemon, orange, and lime; liquorice, menthol, eucalyptus, aniseedsnuts (e.g. peanuts, coconuts, hazelnuts, chestnuts, walnuts, colanuts),almonds, raisins; and

powder, flour, or communited vegetable material parts including tobaccoplant parts, e.g. genus Nicotiana, in amounts not contributingsignificantly to the level of nicotine, and ginger.

Particularly preferred natural flavour and aroma agents are selectedfrom essential oils, essences, powder, flour, or communited plant partsof tobacco plants in amounts not contributing significantly to the levelof nicotine.

Particularly preferred additional flavour and aroma agents are selectedfrom the group consisting of essential oils and essences of tobacco,coffee, tea, cocao, and mint.

"Colouring additives"

According to the invention colouring additives can be selected from dyescontaining chemical grouping which absorb light including dyes resistantto the presence of reducing sugars and confectionary acids; dyesresistant to heat and light, dyes that do not separate into basiccolours; particular useful dyes are mixtures of tartrazine and indigocarmine producing a pea green colour; mixtures of erythrosine and indigocarmine producing purple; and mixtures tartrazine, amarath and indigocarmine producing chocolate brown; caramel containing burnt sugar forbrown coloring either as powder or liquid; carbon black producing black;and titaniumdioxide producing white.

"Stabilizing additives"

According to the invention stabilizing additives can be selected fromthe group consisting of

antioxidants including vitamin E, ascorbic acid, sodium pyrosulfite,buthylhydroxytoluene, and buthylhydroxy-toluene; and

preservatives including citric acid, tartaric acid, lactic acid, malicacid, acetic acid, benzoic acid, and sorbic acid.

"Vitamins and minerals"

It has been shown that smokers because of smoking may lose vitamins andminerals, particularly C-vitamins. This loss can be compensated bystimulant compositions containing vitamin and mineral additives.

Therefore, according to the invention, optional ingredients may compriseone or more vitamins and mineral additives.

Preferred vitamins are selected from the group consisting of A, B1, B2,B6, C, D2, D3, E, F, K, and P-vitamins, particularly C-vitamins.

Preferred minerals are selected from a group consisting of magnesium,iron, zinc, cobber, iodine, manganese, chromium, selenium, molybdenum,cobalt, vanadium, nickel, tin, fluorine and silicon.

However, in adding vitamine and mineral additives to compositionsaccording to the invention care should be taken not to break down thevitamines, e.g. breaking down the vitamines A, B, C, and E by contactwith air, and practically all vitamines by high temperatures. Further,vitamines and minerals may have inherent strong flavours, which aredifficult to mask, just as they may adversely effect other ingredients,particularly acids. Also, vitamines may be instable to light and slowlydeteriorate during storage.

"Buffering substances or agents"

According to the invention buffering substances or agents can beselected from the group consisting of physiologically acceptablebuffering substances or agents which can stabilize a pH value in therange from about 6.5-9, including alkali metal carbonate and bicarbonateor phosphate systems particularly sodium carbonate and sodiumbicarbonate; potassium carbonate and potassium bicarbonate; trisodiumphasphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate;and tripotassium phosphate, dipotassium hydrogenphosphate, and potassiumdihydrogenphosphate; and mixtures thereof.

(e) Preparation of stimulant units

Important parameters determining the texture of the stimulant unitcomprise recipe, pH value and temperature of the starting mixture orsolution and the process conditions in the subsequent process stepswhere the starting mixture/solution is transferred/dewatered to "greenunits" which are subsequently cured/dewatered to stimulant units. Whenproducts, such as gums, jellies and pastilles are produced by dewateringin starch or rubber moulds care should be taken to ensure that the finalmoisture content has a suitable value which usually is less than 20%,depending mainly on the chosen gelling agent.

Stimulant units according to the invention can be produced by a numberof methods known in the art, see "Sugar Confectionary and ChocolateManufacture", R. Lees and E. B. Jackson, Leonard Hill Books (1973),which is incorporated by reference, including methods of producing gumarabic gum, agar gellies, gelatine jellies, starch gum jellies andpastilles; starch jellies such as orange slices, jujubes, and jellybeans; fruit pastilles such as wine gums, gum-based pastilles, tabletjellies, tablets, lozenges, liquorice paste, and pectin jellies.

Specific recipes and methods for manufacture of gelled water-bindingagents (known art)

(a) Gum arabic gum

    ______________________________________                                        RECIPE                                                                                    Parts by weight                                                   ______________________________________                                        Gum Arabic    100                                                             Cold Water    120                                                             Sugar         90                                                              Glucose Syrup 14                                                              Water         15                                                              Colour, Flavour and Acid to desired shade and taste                           ______________________________________                                    

Method of preparation

1. Slowly dissolve the gum arabic pieces in water.

2. Carefully sieve the solution through a fine sieve or cloth, to removeimpurities and extraneous material.

3. Dissolve the sugar in the water, add the glucose syrup and boil to124° C. (256° F.).

4. Add the boiled solution to the gum arabic solution and mix well.

5. Mix and allow to stand for at least one hour. (During this standingtime, the mixture will begin to clear and foam will rise to the surface.This crust should be removed before continuing.)

6. Add the colour, flavour and acid solution.

7. Mix.

8. Deposit into starch moulds.

9. Transfer the moulded impressions to a drying stove and hold until thedesired hardness is achieved.

10. Thoroughly clean the gum jellies and glaze.

(b) Agar jellies

    ______________________________________                                        RECIPE                                                                                       Parts by weight                                                ______________________________________                                        Agar             2.0                                                          Water            70.0                                                         Sodium Citrate   0.7                                                          Sugar            60                                                           Glucose Syrup    40                                                           Colour, Flavour and Acid                                                                       to taste                                                     ______________________________________                                    

Method of preparation

1. The agar, depending on source, should be pre-soaked in cold water for3-12 hours.

2. Slowly heat the mixture in an open steam pan to bring about solution.

3. Add the sodium citrate.

4. Strain through a fine sieve.

5. Add sugar and glucose syrup to the agar solution and boil until atemperature of 107° C. (225° F.) is reached.

6. Cool to a temperature not exceeding 76° C. (170° F.), and add anyacid solution.

7. Add the colour and flavour.

8. Deposit in warm dry starch moulds.

9. Hold the jellies in starch moulds for 12-24 hours.

10. Check that the total soluble solids content of the finished jelliesis in excess of 76% before removing from starch.

The moulding starch shold be in the range 5-8% moisture and be held at26°-43° C. (79°-110° F.).

(c) Gelatine Jellies

    ______________________________________                                        RECIPE                                                                                         Parts by weight                                              ______________________________________                                        Powdered Gelatine 180 Bloom                                                                      25                                                         Hot Water          50                                                         Sugar              80                                                         Glucose Syrup      80                                                         Water              40                                                         ______________________________________                                    

Method of production

1. Prepare the gelatine solution in advance, by slowly adding thespecified weight of powdered gelatine to warm water. Mix to obtain asolution and allow to clear.

2. Dissolve the sugar in water and add glucose syrup. Boil to atemprature of 116° C. (241° F.).

3. It is advantageous at this stage to cool this solution toapproximately 70° C. (158° F.), before adding to the gelatine solution.

4. Add the boiled solution to the gelatine solution and mix in.

5. Add the dissolved colour and acid solution and mix. Add the requiredflavour and mix in.

6. Deposit into starch moulds.

7. Transfer the moulded impressions to a drying stove and hold until thedesired hardness is achieved.

If sheet or granular gelatine is used, it should be pre-soaked for aminimum of three hours in its own weight of water. In most factories itis usual to soak overnight.

(d) Starch Gum Jellies and Pastilles

    ______________________________________                                        RECIPE                                                                                    Parts by weight                                                                                 Soft  Medium                                                  A B             Fruit Hard                                      Ingredient    Gums   Hard     Pastilles                                                                           Pastilles                                 ______________________________________                                        Sugar         40.0   34.0     30.0  40.0                                      Glucose Syrup 40.0   54.0     48.0  48.0                                      Thin Boiling Starch                                                                         12.5   12.0     12.0  11.0                                      Water         100.0  120.0    110.0 100.0                                     Jam                           10.0                                            Colour, Flavour, Acid                                                                       As required                                                     ______________________________________                                    

General Method of Production

1. Boil the sugar and glucose syrup with two-thirds of the water in asteam-jaketed pan.

2. Prepare a starch slurry using the remaining water.

3. Slowly add the starch slurry to the boiling sugar mixture, the speedof addition being such as not to cause the mixture to cease boiling.Vigourous stirring at this stage will help.

4. Continue cooking until the necessary consistency is reached.

5. Add the colour, flavour, and acid solution.

6. Deposit into starch impressions and stove in a hot room for 24 hours.

The jam can be prepared by boiling 50% sugar with 50% fruit pulp. Thetypes of thin boiling starches which are recommended are acid oroxidised, with a fluidity of 20, 30, 40 and 50.

(e) Starch Jellies (continous production)

RECIPE

    ______________________________________                                        BASIC STARCH JELLY                                                                             Parts by weight                                              ______________________________________                                        Sugar              25                                                         Glucose Syrup 42 DE                                                                              25                                                         Water              19                                                         75 fluidity Thin Boiling Starch                                                                  10                                                         Colour, Flavour and Acid                                                                         As required                                                ______________________________________                                    

Method of preparation

1. Add eater to pre-mixing pan (Cold).

2. Add sugar and mix (Cold)

3. Add starch and mix (Cold)

4. Add glucose syrup and mix.

5. Raise the temperature to 80°-90° C. (176°-194° F.).

6. Check total solids of pre-mix at 20° C. (68° F.) on refractometer.The jelly should be within the range 76-82%.

7. Pump to cooker.

8. Check total solids content after cooking: this should not vary bymore than 2% water.

9. Deposit into search impressions and in a hot room for 24 hours.

    ______________________________________                                        ORANGE SLICES (Starch Base)                                                                 Parts by weight                                                 ______________________________________                                        Glucose Syrup   200.0                                                         Dextrose        104.0                                                         Sugar           200.0                                                         Starch (85 fluidity)                                                                          60.0                                                          Water           100.0                                                         ______________________________________                                    

Total Solids 76%-80%. Cooking Temperature 278°-283° F. Texture:Short/Tender.

    ______________________________________                                        JUJUBES                                                                                     Parts by weight                                                 ______________________________________                                        Glucose Syrup   200.0                                                         Sugar           160.0                                                         Starch (75 fluidity)                                                                          64.0                                                          Dextrose        80.0                                                          Water           80.0                                                          ______________________________________                                    

Total Solids 78%. Cooking Temperature 275°-285° F. Texture:Short/Harder.

    ______________________________________                                        JELLY BEANS                                                                                 Parts by weight                                                 ______________________________________                                        Water           132.0                                                         Starch (70 fluidity)                                                                          60.0                                                          Glucose Syrup   330.0                                                         Sugar           130.0                                                         ______________________________________                                    

Total Solids 68%-70%. Cooking Temperature 285°-295° F. Texture:Firm/Chewy.

(f) Fruit Pastilles

RECIPE

A: STARCH-BASED PASTILLES

    ______________________________________                                                         Parts by weight                                              ______________________________________                                        Sugar              90.0                                                       36 DE Glucose Syrup                                                                              90.0                                                       Water              35.0                                                       Thin Boiling Starch (60 fluidity)                                                                20.0                                                       Gelatine (medium Bloom)                                                                          12.0                                                       Fruit Pulp         16.0                                                       Tartaric Acid      3.5                                                        Colour and Flavour to Taste                                                   ______________________________________                                    

Method of preparation

1. Add sugar to water bring to the boil.

2. Add glucose syrup bring to the boil.

3. Slowly add starch slurried in 50 parts cold water boil 10 mins.

4. Add fruit pulp boil to 110° C. (23° F.).

5. Cool to 93° C. (200° F.).

6. Add gelatine dissolved in 24 parts hot water.

7. Add colour, flavour and acid dissolved in 5.0 parts water.

8. Deposit in warm dry starch.

9. Place in a stove at 54° C. (130° F.) for 48 hours.

10. Clean off starch and coat with crystal sugar or wet crystallise.

B: GUM-BASED PASTILLES

    ______________________________________                                                          Parts by weight                                             ______________________________________                                        Sugar               100                                                       Glucose Syrup       75                                                        Water               30                                                        Prepared Gum Arabic Solution                                                                      100                                                       Gelatine            10                                                        Water               20                                                        Colour, Flavour and Acid to taste                                             ______________________________________                                    

Method of preparation

1. Dissolve sugar in water, add glucose syrup, boil 127° C. (260° F.).

2. Stir the prepared gum arabic solution.

3. Dissolve gelatine in double its own weight of hot water.

4. Add to batch at 82° C. (180° F.).

5. Add colour, flavour and acid dissolved in an equal weight of water.

6. Deposit in warm dry starch.

7. Stove at 54° C. (130° F.) to required texture.

(g) Tablet Jellies

    ______________________________________                                        RECIPE                                                                                        Parts by weight                                               ______________________________________                                        Cane or Beet sugar                                                                              280                                                         Invert Sugar Syrup (70%)                                                                        245                                                         Water             70                                                          Batch yield       595                                                         ______________________________________                                    

Method of preparation

1. Run the required quantity of hot water into a large heated pan.

2. Raise the temperature to 90° C. (194° F.).

3. Add the specified weight of cane or beet sugar and dissolve.

4. Add the specified weight of invert sugar syrup, mix.

5. Run through a filter press.

6. Hold at 60° C. (140° F.) until required.

Boiling

7. Draw off 590 parts of syrup.

8. Rapidly boil until the temperature reaches 123° C. (252° F.).Alternatively pass through a heat exchanger to concentrate the syrup to90% total soluble solids.

Cooling

9. Turn on the cooling units and bring the syrup temperature down to100° C. (212° F.).

Preparation of Other Ingredients

Gelatine

10. Slowly add 80 parts of gelatine to 145 parts of hot water at 90° C.(194° F.) in a mixer tank.

11. Operate the mixing blades at low speed until the syrup is dischargedinto the tank.

Acid

12. Dissolve 12 parts of citric acid in 12 parts water.

Buffer

13. Dissolve 2.5 parts sodium citrate in 2.5 parts of water.

Flavouring and Colouring (as desired)

14. Measure 0.45 parts flavouring and add to the batch.

15. Dissolve 0.025 parts of colouring in 0.25 parts water and add.

Mixing

16. Gravity feed or pump the syrup after the completion of stage 8 intogelatine mix at stage 11.

17. Allow to mix for 3-5 minutes.

18. Up to 5% scrap jelly can be incorporated at this stage.

19. Add the buffer solution, flavouring, colouring and finally the acid.

20. When the mixing is complete stop the paddles and transfer to thepouring hopper passing the jelly liquor through a wide mesh sieve.

Depositing

21. Allow the scum to rise.

22. Ensure that the holding slabs or moulds are well covered withrelease agent.

23. Deposit at a sufficiently slow raze to avoid the incorporation ofair bubbles.

(h) Tablets

    ______________________________________                                        RECIPE                                                                                     Parts by weight                                                  ______________________________________                                        Icing Sugar    100                                                            Stearic Acid   0.75                                                           Isopropanol    1.25                                                           Gelatine       0.75                                                           Glucose Syrup  0.5                                                            Water          4.0                                                            Flavouring     0.125                                                          ______________________________________                                    

Method of preparation: Wet Granulation

1. Dissolve the stearic acid in the isopropanol.

2. Dissolve the gelatine in the requisite amount of warm water and blendin the glucose syrup.

3. Place the icing sugar in the bowl of the mixer.

4. Add the liquid components and work into the batch.

5. Check that the mixture forms a ball when held in the hand.

6. If the mix is of a satisfactory consistency, granulate and passthrough a suitable mesh (normally No. 6) to form a small granular mix.

7. Spread the crumbled dough on a tray and transfer to drying ovens.

8. Dry at 60° C. (140° F.) for 10 hours.

9. Transfer to a tumbler mixer and add the lubricant and flavouring.Mix.

10. Transfer to the tableting units and compress to shape.

(i) Lozenges

    ______________________________________                                        RECIPE                                                                                       Parts by weight                                                ______________________________________                                        Icing Sugar      300                                                          Gum Solution A                                                                Gum Arabic       4                                                            Water            6                                                            Gelatine Solution                                                             Gelatine (100 Bloom)                                                                           5                                                            Water            3                                                            Gum Solution B                                                                Gum Tragacanth   0.03                                                         Water            0.5                                                          Flavouring       2                                                            ______________________________________                                    

Method of preparation

1. Place the icing sugar in the mixer.

2. Prepare the gelatine mix with water which is no hotter than 80° C.(176° F.).

3. Add the gum solutions (prepared the previous day) to the gelatinemix. Strain the gum/gelatine solution and mix before use.

4. Blend the flavour into a proportion of the icing sugar and add to theremainder of the batch.

5. Add the gelatine/gum mix to the icing sugar.

6. Mix slowly and thoroughly for such time as is necessary for theparticular version of mixer in use.

7. Discharge into containers and transfer to the feed hopper of thestamping unit.

Size: Large lozenges--200/lb (440/kg); Small lozenges--500/lb (1100/kg);Cachons--1000/lb (2200/kg).

Variants

Pan Room Centres

Add 10 parts of cornflour at stage 1--this will produce lozenges whichare harder and less likely to break in the revolving pans.

Coloured and Scented Lozenges (Cachons)

Use 0.05 parts of colouring to produce the desired pastel shade andscent with 0.02 parts of violet, peach blossom, rose and lilac perfumes.

(j) Liquorice-Paste

    ______________________________________                                        RECIPE                                                                                      "Open Pan" Batch                                                                         "Continuous                                                          Sheet   Novelties                                                                              Cooking" Sheet                                               Parts by                                                                              Parts by Parts by                                     Ingredient      weight  weight   weight                                       ______________________________________                                        Slurry Water    50      50       --                                           Wheat Flour     150     150      125                                          Mix Water       130     160      80                                           Brown Sugar     125     100      60                                           Crude Treacle   75      150      140                                          Hydrol          25      --       25                                           Glucose Syrup (high DE grade)                                                                 12.5    12.5     10                                           Block Juice     20      25       18                                           Dissolving Water                                                                              15      20       10                                           Liquid Caramel  15      25       10                                           Hardened Palm Kernel Oil                                                                      2.5     2.5      2.5                                          Aniseed Oil     0.25    0.25     0.25                                         Black Colour    1       1        1                                            Salt            0.5     0.5      0.5                                          Water           5       5        --                                           Gelatine        5       5        --                                           GMS             0.5     0.5      0.5                                          Cooking time, minutes                                                                         80      150                                                   Pump speed and temperature should be controlled according                     to quality required                                                           Scrap addition -- no more than:                                                               25      50       25                                           ______________________________________                                    

Red liquorice can be prepared by leaving out the liquid caramel andsubstituting golden syrup for treacle. Add 1 part of red colour toproduce a bright red shade omitting the black colouring.

Method A--Continuous process

1. Place the glucose syrup and water in the jacketeddisintegrator/agitator pan and add the brown sugar. Mix.

2. Raise the temperature to 40° C. (104° F.).

3. Break up the block juice and add to 1 gal of hot water; heat todissolve and add to the premix.

4. Add any remaining ingredients and prepare a homogeneous slurry byrecycling for 20 minutes.

5. Raise the temperature to 60° C. (140° F.) and recycle the mix for afurther two minutes.

6. Pump into the votator unit at constant speed (machine setting isdetermined by the desired product texture).

Method B--Batch process

1. Place the slurry water in a stirring pan and add the wheat flour;blend.

2. Run the mix water into the cooking pan, heat to boiling and add thehydrol, brown sugar, salt and the block juice (previously dissolved inboiling water).

3. For liquorice sheet only, add the treacle, glucose syrup andmolasses.

4. Continue heating and when boiling run in the starch slurry.

5. When all the starch slurry has been added, bring to the boil and cookfor the specified period.

6. For liquorice novelties and plug only, the required weights oftreacle glucose syrup and molasses should be added 30 minutes prior tothe end of the cooking period.

7. On completion of the cook period, release heat and add the liquidcaramel, aniseed flavouring, black colour and the prepared gelatinesolution.

8. Mix until a constant shade is achieved.

9. Discharge the cooked mass and tranport to the extruders.

Method C--BCH "HK" flowline plant

1. Mix the liquid ingredients of an unmodified "batch" recipe andtransfer to the slurry premix unit.

2. Start the pan agitator and add any remaining "solid" raw materials;recycle to prepare a homogeneous premix.

3. Turn on

(a) the steam in the FM cooker

(b) the extractor fan to remove any evaporated water, and

(c) the water flow in condenser unit positioned in the vapour vent.

4. Pump the premix into the cooker and commence cooking.

5. Observe the level of the condensed water collected in the measuringtank and the amperage reading. (Note--the amount of water condensed isindicative of the rise in solids content, while the rise in powerconsumption will indicate the progression of gelatinisation.)

6. As soon as the amount of condensed water has reached the calculatedlevel to give the desired moisture content of the liquorice paste at theend of cooking turn off the steam, the fan and the cooling water.

7. Discharge the cooked paste on to a conveyor and transport to theextruder. Extrude at 70°-82° C. (158°-180° F.).

8. Pass the extruded sheet through a 40 ft cooling tunnel for 11/2-5minutes (depending on shape) and guillotine or cut to size with rotarycutters.

(k) Pectin Jellies

RECIPE

    ______________________________________                                        (A) Buffered Slow Set Pectins                                                                Parts by weight                                                ______________________________________                                        Pectin           1.25                                                         Citric Acid Monohydrate                                                                        0.4                                                          Sugar            51                                                           Glucose Syrup 42 DE                                                                            29                                                           Water            40                                                           Colour and flavour                                                                             As required                                                  Yield            100                                                          ______________________________________                                    

    ______________________________________                                        (B) Buffered Slow Set Pectins (using 63 DE Glucose Syrup)                                    Parts by weight                                                ______________________________________                                        Pectin           1.25                                                         Citric Acid Monohydrate                                                                        0.4                                                          Sugar            38                                                           Glucose Syrup 63 DE                                                                            42                                                           Water            37                                                           Colour and Flavour                                                                             As required                                                  Yield            100                                                          ______________________________________                                    

Formula (A) produces a moderately firm jelly, whilst formula (B) gives aslightly more tender product.

    ______________________________________                                        (C) Unbuffered Slow Set Pectins                                                              Parts by weight                                                ______________________________________                                        Pectin           0.82                                                         Citric Acid Monohydrate                                                                        0.28                                                         Potassium Citrate                                                                              0.25                                                         Sugar            51                                                           Glucose Syrup    29                                                           Water            40                                                           Colour and Flavour                                                                             As required                                                  Yield            100                                                          ______________________________________                                    

The amount of citric acid monohydrate used will depend upon the type ofpectin. For some types of unbuffered slow set apple pectins, 0.28 partswould be required, while for unbuffered slow set citrus pectin, 0.4parts of citric acid should be used.

    ______________________________________                                        (D) Unbuffered Slow Set Pectins (using 63 DE Glucose Syrup)                                  Parts by weight                                                ______________________________________                                        Pectin           0.82                                                         Citric Acid Monohydrate                                                                        0.28                                                         Potassium Citrate                                                                              0.25                                                         Sugar            38                                                           Glucose Syrup    42                                                           Water            37                                                           Colour and Flavour                                                                             As required                                                  Yield            100                                                          ______________________________________                                    

    ______________________________________                                        (A) Buffered Slow Set Pectins                                                                Parts by weight                                                ______________________________________                                        Pectin           1.25                                                         Citric Acid Monohydrate                                                                        0.4                                                          Sugar            51                                                           Glucose Syrup 42 DE                                                                            29                                                           Water            40                                                           Colour and Flavour                                                                             As required                                                  Yield            100                                                          ______________________________________                                    

    ______________________________________                                        (B) Buffered Slow Set Pectins (using 63 DE Glucose Syrup)                                    Parts by weight                                                ______________________________________                                        Pectin           1.25                                                         Citric Acid Monohydrate                                                                        0.4                                                          Sugar            38                                                           Glucose Syrup 63 DE                                                                            42                                                           Water            37                                                           Colour and Flavour                                                                             As required                                                  Yield            100                                                          ______________________________________                                    

Formula (A) produces a moderately firm jelly, whilst formula (B) gives aslightly more tender product.

    ______________________________________                                        (C) Unbuffered slow Set Pectins                                                              Parts by weight                                                ______________________________________                                        Pectin           0.82                                                         Citric Acid Monohydrate                                                                        0.28                                                         Potassium Citrate                                                                              0.25                                                         Sugar            51                                                           Glucose Syrup    29                                                           Water            40                                                           Colour and Flavour                                                                             As required                                                  Yield            100                                                          ______________________________________                                    

The amount of citric acid monohydrate used will depend upon the type ofpectin. For some types of unbuffered slow set apple pectins, 0.28 partswould be required, while for unbuffered slow set citrus pectin, 0.4parts of citric acid should be used.

    ______________________________________                                        (D) Unbuffered Slow Set Pectins (using 63 DE Glucose Syrup)                                  Parts by weight                                                ______________________________________                                        Pectin           0.82                                                         Citric Acid Monohydrate                                                                        0.28                                                         Potassium Citrate                                                                              0.25                                                         Sugar            38                                                           Glucose Syrup    42                                                           Water            37                                                           Colour and Flavour                                                                             As required                                                  Yield            100                                                          ______________________________________                                    

Methods for Continuous Production

For continuous production, it is necessary to first prepare a stablepectin solution. The pectins most suitable are slow set buffered and lowmethoxyl (buffered). It is essential to ensure complete solution beforeuse. Failure to do so can result in weak gel formation and inefficientutilisation of the full gelling power. It is recommended that Solutionsare made up to a known concentration by weight, and advice should betaken from the pectin manufacturer as to the type and solubility of thebuffer salt used.

    ______________________________________                                        PECTIN SOLUTION                                                                          Parts by weight                                                    ______________________________________                                               Pectin                                                                              2                                                                       Sugar 10                                                                      Water 88                                                               ______________________________________                                    

Method of preparation

1. Mix the pectin and sugar in the dry state.

2. Place water in mixing vessel and heat to 70°-77° C. (158°-170° F.).

3. Start the stirrer and add the pectin-sugar mixture to the water.

4. Heat to boiling point and stir for one minute.

5. Cool the solution to 50°-60° C. (122°-140° F.).

Cooling is necessary to prevent degradation of the pectin. It can beomitted if the solution is to be used immediately.

Other recipes for manufacturing gums, gellies, and pastilles can befound in a series of articles "gum-gellies-pastilles, part 1.-6." by"Sweetmaker" in Confectionary Production, starting from June 1983 toNovember 1983, which references are incorporated by reference.

In the following the invention is illustrated by a number of examples:

4. EXAMPLES

General considerations:

In the following examples are listed a number of formulations which maybe used for the manufacture of stimulant units according to the presentinvention.

The manufacture of the stimulant unit is based on the preparation of aliquid, homogenous composition comprising sugar, water, the selectedsaccharides and/or carbohydrate materials as well as, if so desired, rawmaterials of animal origin such as gelatine. Colouring additives,flavouring additives, preservatives and other additives may be added tothis composition, which is kept in such a state regarding temperatureand viscosity, that it may be cast to form the desired units. It isrecommended that the active ingredient, i.e. nicotine, and eventuallythe buffer substance or agent, is added to the composition shortlybefore the process of casting is carried out. This procedure isrecommended in order to safeguard accurate control with the highlypotent chemical substance, nicotine, whereby the total quantity ofactive substance used in the manufacture during a specific period ofoperation must correspond to the content of active ingredient in thefinished product plus the content of active ingredient in any addedmaterial. Any added material may according to the formulation andprocedure used be remelted for use in a subsequent production or if thisfor any reason is not feasible such material should be carefullycollected and destroyed for instance by incineration.

The production of stimulant units according to the present invention maybe carried out using any suitable method of production known to a personskilled in the art. Such methods, in particular the preparation ofsuitable solutions of polysaccharides and/or starches and/or gelatineand subsequent mixing of such solutions with solutions of sugar(including other carbohydrates such as dextrose sirups) are to beselected in accordance with the choice of raw materials, which will leadto end products of suitable texture and showing characteristics withinthe limit of parametres as outlined above.

The method of manufacture which is normally used consists in casting theliquid composition in suitable cavities produced in a starch materialtypically by making an impression in such clean, moistore/conditionedstarch material of suitable size and shape immediately prior to thecasting. Other methods of casting may if so desired be employed such asthe use of mold made from flexible materials such elastomers. In specialcases stimulant units according to the present invention may also beproduced by other known methods such extrusion and subsequent cutting,or by the punching of tablets from suitable mixture of ingredients inthe form of powders or granulates.

After solidification during a suitable period of time at controlledtemperature and relative humidity in the surrounding air the stimulantunits are removed from the starch material by any known method, cleaningany excess starch material from the stimulant units for instance bybrushing and/or blowing with a stream of air, and it is recommended tosubmit the product to a so-called glazing or polishing treatment with anoily material, which may be applied directly or in the form of asolution in a volatile solvent, and which leaves a thin coating givingthe finished article an attractive surface-gloss, non-stickiness andresistance to variations of water content either in the shape of dryingout or of taking up water from the surrounding atmosphere.

Whilst in the examples the method of manufacture is based on batchproduction or more or less manually controlled casting in trayscontaining the starch material, any partially or fully automated methodof production, such as the use of the so-called "Mogul" machinery may beused, although conversion to such high-speed production techniquesnormally will require certain adjustments to be made in the compositionof the material ready for casting.

In the examples the following materials were used:

RAW MATERIALS:

Dextrose sirups, Glycosum Liquidum (Lot no. 302 589) Mecobenzon,Denmark;

Sugar (preferably caster sugar), Dansukker Melis, DDS, Denmark;

Gum arabic (cleaned), Gummi Arabicum (chemically pure powder LK (E 414),(lot no. 233 200), Nordisk Droge Handels A/S, Denmark;

Gelatine (preferably bloom 215), Gelatine powder 215 B (lot no. 232883), Nordisk Droge Handels A/S, Denmark;

Tap water;

Tobacco dust, granulate of Half and half pipe tabacco, American Branch;

Citric acid;

Essence of peppermint;

Anis;

Essence of almond; and

Cocoa.

Materials for Drying

Corn starch, Maydis Amylum (lot no. 257 329), Mecobenzon, Denmark;

Wheat starch, Tritici Amylum (lot no. 257 535), Mecobenzon, Denmark;

The starch material must be dried at 150°-200° C. for at least 2 hoursbefore use to a moisture content not exceeding 10%.

Solutions of gum arabic

Solution 1 (50% gum arabic)

3.5 kg of water heated to 30° C. was slowly poured into 3.5 kg of gumarabic under constant stirring, then vigorously stirred, and leftstanding for approx. 20 hours. The solution was skimmed off and leftstanding 1 hour. Before use the solution was skimmed off again.

Solution 2 (50% gum arabic)

3.5 kg of gum arabic was stirred slowly into 3.5 kg of water held at 30°C., and treated as described for solution 1.

Solution 3 (33.3% gum arabic)

2 kg of warm water (30° C.) was slowly stirred into 1 kg of gum arabic,and treated as described for solution 1.

Pre-soaked gelatine solutions

Solution 4 (33.3% gelatine)

900 g of gelatine was slowly stirred into water (12° C.), then 900 g ofwarm water (70° C.) was stirred into the solution, which was leftstanding for 20 hours.

Note: Solution 4 could not be used without reheating and filtration.

Solution 5 (33.3% gelatine)

900 g of gelatine was slowly stirred into 1800 g of warm water (70° C.),then vigorously stirred, and left standing for 20 hours.

Solution 6 (33.3% gelatine)

1800 g of warm water (50° C.) was slowly stirred into 900 g of gelatine,then vigorous stirred, and left standing for 20 hours.

Solution 7 (33.3% gelatine)

150 g of gelatine plus 300 g of water was placed in a vessel, heatedslowly to 95° C., and, when all material was melted, cooled to 50° C.and used immediately.

Solution 8 (25% gelatine)

1800 g of warm water (70° C.) was slowly poured into 600 g of gelatineunder stirring, then vigorous stirred, and left standing for 20 hours.

Preparations

Percent dry weight is indicated in parenthesis.

Recipe A

210 g sugar (25%)

210 g dextrose (25%)

50 g water

420 g gum arabic (50%) (1260 g solution no. 3)

Water and sugar was stirred together and heated until the sugar wasmelted. Dextrose was added and the mixture was slowly heated to 125° C.(boiling time 23 minutes). Gum arabic was added and the mixture wasslowly boiled for 80 minutes. Then the mixture was left standing for 3hours at 35° C. The mixture had a final pH of 4.0-5.0.

The mixture was thoroughly skimmed from the top. Then the mixture waspoured into units of corn starch moulds and dried at 50° C. to amoisture content of 5-10%.

Recipe B

210 g sugar (19%)

365 g dextrose (32%)

60 g water

560 g gum arabic (49%) (solution no. 1)

Water and sugar were stirred together and heated until the sugar wasmelted. Then dextrose was added and the mixture was heated to 125° C.(boiling time 55 minutes). Gum arabic was stirred into the mixture andheated to 75° C. Then the mixture was left standing for 1.5 hours at 35°C. The mixture had a final pH of 5.0-5.5.

The mixture was thoroughly skimmed from the top. Then the mixture waspoured into units of corn starch moulds and dried at 50° C. to amoisture content of 5-10%.

Recipe C

210 g sugar (24%)

350 g dextrose (41%)

55 g water

300 g gum arabic (35%) (solution 1)

The mixture of sugar, etc., prepared as described in section A and B washeated to 117° C. (boiling time 20 minutes). Gum arabic was added andheated to low boiling. The mixture was left standing for approx. 1 hourat 35° C. The mixture had a final pH of 4.5-5.5.

The mixture was thoroughly skimmed from the top. Then the mixture waspoured into units of corn starch moulds and dried at 50° C. to amoisture content of 5-10%.

Recipe E

210 g sugar (23%)

210 g dextrose (23%)

60 g water

480 g gum arabic (53%) (solution no. 2)

The sugar mixture was boiled for 23 minutes up to 118° C. Gum arabic wasstirred into mixture. Then the mixture was left standing for 1.5 hoursat 35° C. The mixture had a final pH of 3.5-5.0.

The mixture was thoroughly skimmed from the top. Then the mixture waspoured into units of corn starch moulds and dried at 50° C. to amoisture content of 5-10%.

Recipe F

210 g sugar (17%)

360 g dextrose (30%)

60 g water

640 g gum arabic (53%) (solution no. 2)

The sugar mixture was boiled to 122° C. (boiling time 20 minutes), andthe mixture was cooled to 115° C. Gum arabic was added. The the mixturewas left standing 1.5 hours at 35° C. The mixture had a final pH of3.0-5.0.

The mixture was thoroughly skimmed from the top. Then the mixture waspoured into units of corn starch moulds and dried at 50° C. to amoisture content of 5-10%.

Recipe G

210 g sugar (23%)

280 g dextrose (31%)

70 g water

400 g gum arabic (44%) (solution no. 2)

25 g gelatine (3%) (solution no. 8)

The sugar mixture was boiled to 140° C. (boiling time 25 minutes). Gumarabic was added and the mixture was cooled to 80° C. Then gelatine washeated to 70° C. and added to the mixture. The mixture was left standingfor 80 minutes at 35° C. The mixture had a final pH of 4.0-5.0.

The mixture was carefully skimmed from the top. Then the mixture waspoured into units of wheat starch moulds and dried at 50° C. to amoisture content of 5-10%.

Recipe H

210 g sugar (33%)

280 g dextrose (44%)

50 g water

150 g gelatine (23%) (solution no. 5)

The sugar mixture was boiled to 120° C. (boiling time 25 minutes). Thethe mixture was cooled to 90° C. Gelatine was heated to 70° C. and addedto the mixture. The mixture was left standing for 35 minutes. Themixture had a final pH of 4.0-5.0.

The mixture was carefully skimmed from the top. Then the mixture waspoured into units of wheat starch moulds and dried at room temperatureto a moisture content of 5-10%.

Recipe I

210 g sugar (32%) ,

350 g dextrose (53%)

50 g water

100 g gelatine (15%) (solution no. 6)

The sugar mixture was boiled to 116° C. (boiling time 15 minutes). Thenthe mixture was cooled to 80° C. Gelatine was heated to 60° C. andstirred into the mixture. The mixture was left standing for 35 minutesat 35° C. The mixture had a final pH of 3.0-6.0.

The mixture was carefully skimmed from the top. Then the mixture waspoured into units of wheat starch moulds and dried at room temperatureto a moisture content of 5-10%.

Recipe J

210 g sugar (23%)

290 g dextrose (31%)

50 g water

350 g gum arabic (38%) (solution no. 2)

75 g gelatine (8%) (solution no. 6)

The sugar mixture was boiled to 120° C. (boiling time 25 minutes ). Gumarabic was stirred into the mixture and the mixture was cooled to 90° C.Gelatine was heated to 60° C. and stirred into the mixture. The mixturewas left standing for 80 minutes at 35° C. The mixture had a final pH of3.0-5.5.

The mixture was carefully skimmed from the top. Then the mixture waspoured into units of corn starch moulds and dried at room temperature toa moisture content of 5-10%.

Recipe K

210 g sugar (20%)

350 g dextrose (34%)

50 g water

400 g gum arabic (39%) (solution no. 2)

75 g gelatine (7%) (solution no. 7)

The sugar mixture was heated to 120° C. (boiling time 20 minutes). Gumarabic was added. Then the mixture was cooled to 100° C. Gelatine washeated to 70° C. and added to the mixture. The mixture was left standing100 minutes at 35° C. The mixture had a final pH of 4.5-5.0.

The mixture was carefully skimmed from the top. Then the mixture waspoured into units of wheat starch moulds and dried at room temperatureto a moisture content of 5-10%.

Additional ingredients

The samples marked I are without any additives. Samples marked II hasadded citric acid (pH-value listed in the different recipes). Samplesmarked III-VII has added citric acid and flavouring as listed in thefollowing:

I No additive

II Citric acid

III Essence of peppermint

IV Anis (powdered)

V Essence of almond

VI Cocoa

Tobacco powder

Solutions of gum arabic

Solution 9 (50% gum arabic)

2000 g of gum arabic was poured into 2000 g of warm water (50° C.). Thesolution was stirred vigorously and left standing for 24 hours withoccasional vigorous stirring. Two exactly similar portions were mixed.

Solutions of gelatine

Solution 10 (33.3% gelatine)

100 g of gelatine was stirred into 100 g of warm water (70° C.) toproduce a uniform mixture. Additionally 100 g of warm water (70° C.) wasstirred into the mixture. Then the mixture was left standing for 5hours.

Recipe M

400 g sugar (33%)

70 g water

100 g dextrose (8%)

100 g gelatine (8%) (solution no. 10)

600 g gum arabic (50%) (solution no. 9)

Water and sugar was stirred together under heating until the sugar wasmelted. Dextrose was added and heated to 120° C. (boiling time 15minutes). Then gelatine was heated to 70° C. and stirred into themixture. Gum arabic was stirred homogenously into the mixture. One half(M') of the mixture was decanted and stored at rest for 80 minutes at35° C. The second half was boiled for an additional 35 minutes and thenset to rest for 80 minutes at 35° C. The mixtures had a final pH of3.5-5.0.

The mixtures M and M' were both carefully skimmed from the top. Then themixture M' was poured into units of corn starch moulds and dried at 50°C. to a moisture content of 5-10%, and the mixture M was poured intounits of wheat starch moulds and dried at 50° C. to a moisture contentof 5-10%.

Recipe O

400 g sugar (29%)

70 g water

100 g dextrose (7%)

900 g gum arabic (64%) (solution no. 9)

The sugar and water were stirred together under heating until sugar wasmelted. Dextrose was added and heated to 117° C. (boiling time 13minutes). Gum arabic was added and stirred until a homogenous mixture.One half (O') was decanted and set to rest for 65 minutes at 35° C. Thesecond half was boiled for additional 45 minutes and then set to restfor 70 minutes at 35° C. The mixtures had a final pH of 3.0-5.0.

The mixtures O and O' were both carefully skimmed from the top. Thenboth the mixture were poured into units of corn starch moulds and driedat 50° C. to a moisture content of 5-10%.

Recipe P

400 g sugar (27%)

70 g water

100 g dextrose (7%)

10000 g gum arabic (67%) (solution no. 9)

The sugar and water were stirred together under heating until sugar wasmelted. Dextrose was added and heated to 118° C. (boiling time 12minutes). Gum arabic was added and stirred until a homogenous mixture.One half (P') was decanted and set to rest for 70 minutes at 35° C. Thesecond half boiled for an additional 50 minutes and then set to rest for120 minutes at 35° C. The mixtures had a final pH of 4.0-5.0.

The mixtures P and P' were both carefully skimmed from the top. Then themixture P' was poured into units of corn starch moulds and dried at 50°C. to a moisture content of 5-10%, and the mixture P was poured intounits of wheat starch moulds and dried at 50° C. to a moisture contentof 5-10%.

Additional ingredients used in recipes M-P

Samples marked I were prepared without addition of any additionalingredients. Samples marked II were prepared with addition of nicotineafter initial pregelling (pH unchanged). Samples marked III wereprepared with addition of as well nicotine as citric acid.

In the following examples recipe Q and recipe R form the basis ofvarious stimulant units to which have been added specific quantities ofthe active ingredient as well as of tobacco flavouring. These stimulantunits are based on gum arabic solution no. 11.

Solution 11 (50% gum arabic)

1500 g of gum arabic was stirred into 1500 g of warm water (50° C.).Then the mixture was left standing for approx. 40 hours.

Recipe Q

200 g sugar (25.6%)

30 g water

80 g dextrose (10.3%)

500 g gum arabic (64.1%) (solution no. 11)

Ingredients added:

I 4 ml 10% nicotine base

II 1 ml 50% tobacco flavouring ˜1 g

III 5 g Na₂ CO₃ +5 g NaHCO₃

Water and sugar was stirred together under heating until the sugar wasmelted. Dextrose was added and heated to 116° C. (boiling time 14minutes). Gum arabic was stirred into the mixture until a homogenousmixture. The mixture was slowly boiled for 26 minutes--until it waslimpidity. Then the mixture was left standing to rest for 155 minutes atapprox. 30° C., and subsequently the mixture was skimmed off.

Q¹ and Q²

I and II added.

Nicotine content: 0.5-1.0 mg/g

Content of tobacco flavouring: 1.0-1.5 mg/g

pH: approx. 5.0

Q³

Similar to Q¹ and Q² +III.

Nicotine content: 0.5-1.0 mg/g

Content of tobacco flavouring: 1.0-1.5 mg/g

Na₂ CO₃ : approx. 1.3%

NaHCO₃ : approx. 1.3%

pH: approx. 9.0

Recipe R

200 g sugar (25.8%)

30 g water

76 g dextrose (9.8%)

500 g gum arabic (64.4%) (Solution no. 11)

Ingredients added:

I: 4 ml 10% nicotine base

II: 1 ml 50% tobacco flavouring ˜1 g

IV: 7.5 g NaCO₃ dissolved in 15 ml water

V: 7.5 g NaHCO₃ dissolved in 15 ml water

VI: 5.0 g NaCO₃ dissolved in 5 ml water

VII: 5.0 g NaHCO₃ dissolved in 5 ml water

The mixture was boiled in the same manner as described in recipe Q usingthe following parameters:

Boiling temperature 120° C.

Boiling time 12 minutes

Slow boiling time 28 minutes

Resting time 150 minutes

R¹ and R²

I+II+IV+V added.

Nicotine content: 0.5-1.0 mg/g

Content of tobacco flavouring: 1.0-1.5 mg/g

Na₂ CO₃ content: approx. 0.9%

NaHCO₃ content: approx. 0.9%

pH: approx. 8.0

R³

Equivalent to R¹ +R² +VI+VII.

Nicotine content: 0.5-1.0 mg/g

Content of tobacco flavouring: 1.0-1.5 mg/g

Na₂ CO₃ content: approx. 2.3%

NaHCO₃ content: approx. 2.3%

pH: approx. 9.0

R³ +Q³ mixture

Nicotine content: 0.5-1.0 mg/g

Content of tobacco flavouring: 1.0-1.5 mg/g

Na₂ CO₃ content: approx. 1.8%

NaHCO₃ content: approx. 1.8%

pH: approx. 9.0

All samples marked Q and R were dried in starch moulds at 50° C.

Note: Those contents which are listed in the total mixtures are in allcases reported as contents of dry matter. Also after incorporation ofthe carbonate buffer and before drying in the starch moulds, thesolutions should not be reheated in order to prevent production of CO₂.

Measuring of texture profiles

Texture profile analysis according to the above-mentioned method ofSanderson et al., ibid, was performed according to the followingprocedure:

(a) Procedure

A cylindrical sample of 15 mm in diameter and 7-10 mm in height isprepared and placed between two compression blades of a MaterialsTesting Machine, J. J. Instrument M 30 K, Lloyd Instruments, PLC. Theplates are surrounded by a heating element to ensure a selected constanttemperature.

The sample is compressed twice at a rate of compression of 50 mm/minuteto 70% of its original height while the force provided by the materialis concurrently measured and recorded.

After the first compression, the compression plates are withdrawn totheir original position and the second compression cycle is immediatelyinitiated.

(b) Sample preparation

Samples for texture analysis are prepared by placing one or morestimulant units in a compression mould having an inner diamter of 15 mmand a compression piston. Then the mould and its content is placed in anoven for 10-15 minutes at 80° C. After removal a pressure of about 3 kgis applied to the compression piston until the sample obtains formstability at room temperature. The mould and its content is then cooledby means of liquid N₂, whereafter the texture sample is expelled fromthe mould.

(c) Sample conditioning

The samples for texture analysis are placed in a water-tightpolyethylene bag at the desired temperature, e.g. room temperature of35° C., for 24 hours.

Measuring of disintegration times

Further, in a number of cases disintegration times according to Ph. Eur.2. Ed., V. 5.1.1., were measured according to the following procedure:

(a) Procedure

Test samples having dimensions of 10 mm×10 mm×5 mm, and weights of0.5-1.5 g, are placed in cylindrical glass tubes, which are supported bya rigid assembly and suspended in a breaker containing purified water at37° C. of a disintegration test apparatus, type: Pharma Test PT21.

The disintegration time is measured as the time it takes for the lastsample unit to disappear.

(b) pH measurement

pH is measured by means of a pH-meter, type: Metrohm 691.

Results

The results are shown in Tables 1 and 2.

                  TABLE 1                                                         ______________________________________                                        Texture  Preparation                                                          Parameter                                                                              BII     CIII    FI    M'II  M'III O'I                                ______________________________________                                        Firmness 690     170     1960  450   310   1280                               (N/cm.sup.2)                                                                  Hardness 100     20      270   80    60    210                                (N/cm.sup.2)                                                                  Brittleness                                                                            >30%    >30%    >30%  >30%  >30%  >30%                               (%)                                                                           Adhesiveness                                                                           ˜0                                                                              ˜0                                                                              ˜0                                                                            ˜0                                                                            ˜0                                                                            ˜0                           (%)                                                                           Elasticity                                                                             88      83      88    86    87    91                                 (%)                                                                           Cohesiveness                                                                           50      44      54    68    70    61                                 (%)                                                                           ______________________________________                                         Note: Texture parameters were measured at 35° C.                  

                  TABLE 2                                                         ______________________________________                                        Disintegration                                                                           Preparation                                                        Disintegration                                                                           BI       CI     FII    O'II O'III                                  ______________________________________                                        time (min) 31,6     32,0   28,0   33,6 38,5                                   ______________________________________                                         Note: Disintegration times were measured at 37° C.                

The stimulant units prepared according to the rest of the preparationsA-R showed textural parameters and disintegration times within thedefined ranges of claim 1.

The buffering ability of stimulant units according to the invention isillustrated by the measurement of pH for a 1.0773 g test sample unit ofrecipe R which disintegrated with a disingration time of 25.26 minutes.The following pH values were obtained:

    ______________________________________                                               Time (minutes)                                                                         pH                                                            ______________________________________                                               5        8.66                                                                 10       8.84                                                                 15       8.95                                                                 20       9.01                                                                 25       8.89                                                          ______________________________________                                    

What is claimed is:
 1. A saliva-soluble stimulant unit comprising anactive ingredient in a gel, wherein the gel is prepared by gelling awater-binding gelling agent, and the active ingredient comprisesnicotine or alkaloid having the same direction of activity, said unithavingi) a texture profile, determined by texture profile analysis, withparameter values within the following ranges:a) firmness provided by amodulus greater than 100 N/cm² ; b) hardness provided by a maximum forceoccurring during a first compression cycle of greater than 5 N/cm² ; c)brittleness provided by a strain percentage required to break the gel ofat least 30%; d) adhesiveness provided by a ratio between the area ofthe negative peak between two compression cycles and the area of thefirst peak of from 0% to 70%; e) elasticity provided by a ratio100×(D-d)/D within the range from 25% to 100%, where D is the sampleheight (cm) before a first compression cycle, and d is the permanentdeformation of the sample (cm) before a second compression cycle; and f)cohesiveness provided by a total work ratio between first and secondcompression cycles within the range from 25% to 100%; ii) adisintegration time, measured at 37° C. using a disintegration testapparatus according to Ph. Eur. second edition, within the range 5-60minutes; iii) a nicotine content from 0.5 to 10 mg or a correspondingcontent of alkaloid; and (iv) a physiologically acceptable bufferingsubstance or agent.
 2. A stimulant unit according to claim 1, whereinthe texture profile has parameter values within the following ranges:a)firmness greater than 200 N/cm² ; b) hardness greater than 25 N/cm² ; c)brittleness of at least 30%; d) adhesiveness from 0% to 40%; e)elasticity within the range from 50% to 100%; and f) cohesiveness withinthe range from 40% to 100%; andthe disintegration time is within therange 6-45 minutes.
 3. A stimulant unit according to claim 1, whereinthe texture profile has parameter values within the following ranges:a)firmness greater than 400 N/cm² ; b) hardness from 80 to 300 N/cm² ; c)brittleness of at least 30%; d) adhesiveness from 0% to 20%; e)elasticity within the range from 80% to 100%; and f) cohesiveness withinthe range from 40% to 100%; andthe disintegration time is within therange 15-40 minutes.
 4. A stimulant unit according to claim 1, whereinthe gelling agent comprises gelatine or one or more synthetic or naturalpolysaccharides.
 5. A stimulant unit according to claim 1, wherein thegelling agent comprises a confectionary polysaccharide.
 6. A stimulantunit according to claim 1, wherein the gelling agent is selected fromthe group consisting of agar, algin, carrageenan, guar gum, gum arabic,gum ghatti, gum tragacanth, karaya gum, locust bean gum, pectin, andxanthan gum.
 7. A stimulant unit according to claim 1, wherein thegelling agent is gum arabic.
 8. A stimulant unit according to claim 1,further comprising flavour and aroma additives.
 9. A stimulant unitaccording to claim 8, wherein the flavour and aroma additives compriseone or more synthetic or natural flavour agents selected from the groupconsisting of essential oils, essences, fruit juices, powders, flours,and mint.
 10. A stimulant unit according to claim 9, wherein thecomminuted vegetable material is selected from the group consisting ofcomminuted tobacco, comminuted coffee, and comminuted tea.
 11. Astimulant unit according to claim 1, further comprising a vitamin ormineral additive.
 12. A stimulant unit according to claim 1, wherein asufficient amount of the buffering substance or agent is provided toensure a saliva pH of 8-10 during disintegration of the unit.
 13. Astimulant unit according to claim 12, wherein the amount of bufferingsubstance or agent in a unit is from 5 mg to 50 mg.
 14. A stimulant unitaccording to claim 12, wherein the buffering substance or agent isselected from the group consisting of alkali metal carbonates,bicarbonates, phosphates, hydrogen phosphates, and mixtures thereof. 15.A stimulant unit according to claim 1, comprising from 0.5 to 5.0 mg ofnicotine.
 16. A stimulant unit according to claim 1, comprising from 1.0to 1.5 mg of nicotine.
 17. A stimulant unit according to claim 1,comprising from 1.5 to 2.5 mg of nicotine.
 18. A stimulant unitaccording to claim 1, comprising from 2.5 to 3.0 mg. of nicotine.
 19. Astimulant unit according to claim 1, wherein the nicotine ishomogeneously distributed throughout the unit to provide a substantiallyconstant release of nicotine.
 20. A stimulant unit according to claim 1,wherein the nicotine is inhomogeneously distributed in a multi-layeredunit to provide a graduated release comprising a priming and a sustainedrelease.
 21. A stimulant unit according to claim 1, wherein the unit isprovided in a shape suitable for adherence to the palate.
 22. Asaliva-soluble stimulant according to claim 1, wherein saidsaliva-soluble stimulant unit is produced by extrusion.
 23. Asalive-soluble stimulant unit according to claim 22, wherein saidsaliva-soluble stimulant unit produced by extrusion is further cut toform tablets.
 24. A saliva-soluble stimulant unit according to claim 1,wherein said saliva-soluble stimulant unit is prepared by casting.
 25. Asalive-soluble stimulant unit according to claim 24, wherein saidsalive-soluble stimulant unit is prepared by casting in cavitiesproduced in a starch material.